Creamy Sun-Dried Tomato Pesto Pasta

Why You’ll Love This Recipe

• Rich and creamy texture with bold Italian-inspired flavors
• Quick and easy to prepare in under 30 minutes
• Perfect for weeknight dinners or casual entertaining
• Made with simple pantry ingredients
• Easy to customize with vegetables or protein additions
• Comforting, satisfying, and packed with flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• pasta of choice
• sun-dried tomatoes
• basil pesto
• heavy cream
• parmesan cheese
• garlic
• olive oil
• salt
• black pepper
• red pepper flakes
• fresh basil for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve a little pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
3. Stir in the chopped sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor.
4. Add the pesto and heavy cream, stirring until fully combined and smooth.
5. Mix in the parmesan cheese and allow the sauce to simmer gently until slightly thickened.
6. Add the cooked pasta to the skillet and toss until evenly coated. Use reserved pasta water if needed to loosen the sauce.
7. Season with salt, black pepper, and red pepper flakes to taste.
8. Garnish with fresh basil and extra parmesan before serving.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add grilled chicken or shrimp for extra protein.
• Stir in fresh spinach or kale for added greens.
• Use penne, fettuccine, or rigatoni depending on your preference.
• Replace heavy cream with half-and-half for a lighter sauce.
• Add mushrooms for an earthy flavor boost.
• Use spicy pesto for a little extra heat.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the pasta gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. You can also microwave it in short intervals, stirring between each round of heating.

Freezing is not recommended because cream-based sauces may separate when thawed.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly and saves time. Choose a high-quality pesto for the best flavor.

What type of pasta works best for this recipe?

Penne, rigatoni, fettuccine, and rotini are all excellent choices because they hold the creamy sauce well.

Can I make this dish vegetarian?

Yes, the recipe is naturally vegetarian as long as the parmesan cheese used is vegetarian-friendly.

How do I keep the sauce creamy?

Avoid overheating the sauce after adding the cream and cheese. Gentle heat helps maintain a smooth texture.

Can I use milk instead of heavy cream?

You can use whole milk or half-and-half, though the sauce will be slightly less rich and creamy.

Are sun-dried tomatoes packed in oil better?

Yes, oil-packed sun-dried tomatoes are softer and more flavorful for this recipe.

Can I add protein to this pasta?

Absolutely. Grilled chicken, shrimp, or Italian sausage pair wonderfully with the creamy pesto sauce.

Is this recipe spicy?

Not necessarily. The red pepper flakes are optional and can be adjusted to your taste.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce a day in advance and store it in the refrigerator until ready to use.

What can I serve with this pasta?

Garlic bread, roasted vegetables, or a fresh green salad make excellent side dishes.

Conclusion

Creamy Sun-Dried Tomato Pesto Pasta is a simple yet impressive dish filled with comforting flavors and creamy texture. Whether you are preparing a quick family dinner or serving guests, this pasta recipe delivers a satisfying and delicious meal every time. With its easy preparation and flexible variations, it is sure to become a regular favorite in your kitchen.

Creamy Sun-Dried Tomato Pesto Pasta

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Creamy Sun-Dried Tomato Pesto Pasta is a rich and comforting dish made with tender pasta tossed in a velvety pesto cream sauce with tangy sun-dried tomatoes. Perfect for quick weeknight dinners or cozy entertaining, this flavorful pasta comes together in just 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 oz pasta of choice
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup basil pesto
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• Fresh basil for garnish

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in the chopped sun-dried tomatoes and cook for 1 to 2 minutes.
4. Add the basil pesto and heavy cream, stirring until smooth and fully combined.
5. Mix in the parmesan cheese and simmer gently until the sauce slightly thickens.
6. Add the cooked pasta to the skillet and toss until evenly coated. Add reserved pasta water as needed to loosen the sauce.
7. Season with salt, black pepper, and red pepper flakes to taste.
8. Garnish with fresh basil and extra parmesan before serving.

Notes

• Add grilled chicken, shrimp, or Italian sausage for extra protein.
• Fresh spinach, kale, or mushrooms make excellent additions.
• Use penne, rigatoni, rotini, or fettuccine for best results.
• Replace heavy cream with half-and-half for a lighter sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently with a splash of milk or cream to maintain a creamy texture.
• Freezing is not recommended because the cream sauce may separate.

Nutrition

• Serving Size: 1 serving
• Calories: 720 kcal
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 42 g
• Saturated Fat: 18 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 85 mg